Kibbeh Bi Saniyye

Kibbeh


Kibbeh is one of my most favourite Lebanese/Syrian foods. It comes in many, many varieties! But is essentially bulgar wheat mixed with ground meat (or veg).  It can be fried, baked, grilled or even eaten raw (kibbeh Nayyeh).

My favourite however is the meat version. I usually make it with chicken, but lamb/beef is equally as tasty.  This version is the baked variety, Kibbeh bi saniyye, which mean kibbeh in a tray.  It is the main type of kibbeh you will find made at home. It is a nutty meat loaf, delicious served with yogurt.  It usually consists of three layers, a base of bulgar and meat, then a middle layer of a filling, which consists of pine nuts and meat, then topped with the remaining bulgar and meat mixture.

Ingredients:
for the bulgar and wheat layers:

• 500g minced meat
• 3 cups bulgar wheat, washed in water and drained.
• 3 small/medium onions
• 3 cloves of garlic
• 3-4 teaspoons garam masala/baharat
• 1 teaspoon cumin seeds
• 1 teaspoon chilli flakes (optional)
• 2 teaspoons salt
• black pepper to taste

for the filling:

• 500g minced meat
• 3 onions, finely cubed
• handfull of pine nuts
• 2 cloves garlic, minced
• 3-4 teaspoons garam masala/baharat
• 1 teaspoon cumin seeds
• 1 teaspoon chilli flakes (optional)
• salt to taste
• olive oil

Method
To make the filling, heat some oil in a pan and add the onions with the salt.  Fry till the onions are translucent.  At this point, add the garlic and cumin seeds and fry till you smell the aroma of the cumin.  Add the meat and fry till sealed.  Add the garam masala and pine nuts and fry for a few minutes.  Now add a little water and cook till the water has dried up.  Take off the heat and allow to cool.


Meanwhile prepare the mixture for the outer layers.  Add 3 onions to a food processor with the garlic and blend.  Now add the meat and bulgar wheat along with the spices and salt.  Mix and turn out into a bowl and allow to rest for about 15 minutes.


Heat the oven to a moderate heat (about 200 degrees C).  Oil a baking dish/tray.  Place half the raw kibbeh mixture into the tray and flatten out to cover the entire surface of the tray.

Onto this, place all the cooked filling mixture and flatten out.

Place the remaining raw kibbeh mixture and flatten out.  You can put some oil on your hand and use it to flatten out the mixture, then run a spoon over the top to smooth over.


Its traditional to use a knife to make a pattern on the top.  Now drizzle with some oil and place in the oven.

Cook till golden and remove.  Cut and serve with Yogurt and salad.  Sahtayn!